A delicious vegan, gluten-free and allergy-friendly chocolate mudcake with a healthy icing.
Preheat your oven to 175 degrees Celsius;
Grease an 8inch cake tin;
In a small bowl, mix the flax egg ingredients together and leave to set on the side.
In a sauce pan melt the dark chocolate with the hot water and shot of espresso over slow heat, whisk to combine and leave to cool;
In a mixing bowl, combine all the dry ingredients together then pour the vegetable oil, the flax egg and combine. Pour the melted dark chocolate in and whisk together but do not over stir;
Pour the batter in your tin and cook for 40 minutes at 175 Degrees Celsius.
For the coconut cream icing, combine all the ingredients together with a whisk until smooth and shiny. Add more cocao/sweetener to taste and spread over your cooled vegan chocolate mudcake.